Salmorejo (Spanish Tomato Garlic Purée)

1. Skin the tomatoes and remove their cores. If using canned whole tomatoes, add with their liquid.
2. Using a blender, liquefy the tomatoes and garlic and add the vinegar and salt.
3. Soak the bread in water until tender, then wring excess water out.
4. Add half of the bread and blend until smooth.
5. Continue adding bread and a little olive oil and blending until the soup has a smooth, creamy consistency.
6. Chill the purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread.

Notes, tips, and variations

• To skin tomatoes, you can blanch them and then peel them afterward.
• The core is simply the tough part at the top of the tomatoes near where it grew on the vine.
• The recipe can also be made with canned tomatoes.